Snipped fresh sorrel, parsley, dill, and/or basil Crisp-cooked bacon, drained and crumbled Seeded and chopped jalapeño chile peppers and/or chopped bottled red cherry peppers* Mustard seeds, fennel seeds, and/or caraway seeds, toasted** Chopped peeled avocado (drizzled with lemon juice) Chopped radishes and/or celery Chopped red onion and/or green onion
Classic Potato Salad Dressing
1 ½ cup mayonnaise or salad dressing 2 tablespoon yellow mustard 1 tablespoon white wine vinegar ½ teaspoon salt ¼ teaspoon ground black pepper
*
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
**
To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.
